Present this classic French onion, anchovy, and olive pie in miniature form. Make the tart shells and the filling a day ahead, and store separately in airtight containers--the shells at room temperature, and the filling in the refrigerator. Assemble at the party or dinner. Use trimmed crusts to make fresh breadcrumbs: Place in a food processor and process to form coarse crumbs. Freeze in a zip-top plastic bag for up to 6 months.